945—Homard à la Crème

Proceed as for “Homard à la New-burg à cru” (No. 948, Homard à la New-burg (with raw lobster)), but swill with brandy only, and add, immediately, four oz. of fresh, peeled truffles cut into slices.

Moisten, almost sufficiently to cover, with very fresh, thin cream; season with salt and cayenne, and cook the lobster. Then take the meat from the carapaces, and put it into a timbale; reduce the cream to one-third pint, and mix therewith three tablespoonfuls of melted, white meat-glaze and a few drops of lemon juice.

Strain this sauce through muslin, and pour it over the pieces of lobster.